Preparation:
Pick over the crab meat and discard membranes. Chop egg whites. Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients.
Whip the cream very stiff, fold into the mayonnaise, add salt and paprika.
Add to crab mixture. Serve on crisp lettuce; garnish with strips of green pepper or pimiento and top with riced egg yolk. |
